A diner and Jewish deli staple, the Reuben sandwich consists of corned beef, Swiss cheese, sauerkraut and Russian dressing, grilled between slices of hearty rye bread until the bread is crispy and the cheese melty. It is a perfectly balanced sandwich, loaded with salty, earthy, tangy, and sweet flavors. Some trace the origin of the sandwich back to the now-closed Reuben’s deli in New York City; others claim it was dreamed up in 1925 by a Jewish grocer, Reuben Kulakofsky, at the Blackstone Hotel in Omaha, Nebraska to feed a group of late-night poker players. While the Reuben is a classic, even more delicious, in my opinion, is the Reuben’s “sister” sandwich, the Rachel, which substitutes pastrami (or turkey pastrami) for the corned beef and coleslaw for the sauerkraut.

What You’ll Need To Make The Reuben Sandwich (or the Rachel)

Bread: The key to a good Reuben (or Rachel) is to start with a bakery-style unsliced rye (or marble rye) bread. You’ll need to slice it about one inch thick so it stands up to the substantial fillings; pre-sliced packaged rye bread is simply too thin and will fall apart/get mushy when grilled.

Corned Beef/Pastrami: Originally created as a way to preserve meat before refrigeration, corned beef is salt-cured beef brisket. It does not involve corn. Rather, the term “corning” comes from the large-grained rock salt, also called “corns” of salt, used to make the brine. Pastrami is also cured in brine, but after brining it gets coated in a spice mixture, which gives it its blackened appearance.

Cheese: Swiss cheese is sweet, mild, and nutty, and it melts easily. Be sure to use a good quality brand, such as Boar’s Head Gold Medal. It should be thinly sliced so that it melts quickly.

Sauerkraut/Coleslaw: Sauerkraut typically comes in a bag with a lot of liquid, so make sure to thoroughly drain it before including it in the sandwich or your sandwiches will be soggy. If you’re using coleslaw, store-bought is perfectly fine.

Dressing: Russian dressing is a tangy, slightly spicy sauce made from mayonnaise, ketchup, sour cream, prepared horseradish and dill relish. It’s easy to whip up, and homemade is so much better than store-bought.

Step-by-Step Instructions

Spread one side of each slice of bread with butter, then flip over and spread 1-1/2 tablespoons of Russian dressing evenly over the other side of each slice.

Layer 4 slices of the bread with 2 slices of cheese, 1/4 pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese.

Top with the other 4 slices of bread, buttered sides up.

Place 2 of the sandwiches in a cast iron or nonstick skillet and cook over medium heat, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.)

Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.